Baked potatoes with apricot-cabbage

Name: Baked potatoes with apricot-cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6-8 large potatoes (1,5 kg); 1 can(s) (580 ml) Sauerkraut; 1 Onion, 1 tablespoon of oil; 7-10 Tbsp sweet paprika, pepper, salt; 1 can(s) (425 ml) Apricots; 150 g Whipped cream; 200 g + 100 g sour cream; 7-10 Tbsp Marjoram

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6-8 large potatoes (1,5 kg)
1 can(s) (580 ml) Sauerkraut
1 Onion, 1 tablespoon of oil
7-10 Tbsp sweet paprika, pepper, salt
1 can(s) (425 ml) Apricots
150 g Whipped cream
200 g + 100 g sour cream
7-10 Tbsp Marjoram

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Quench potatoes, peel and let them cool down
2
Drain the sauerkraut well. Peel onion and cut into thin slices. Fry in hot oil. Fry the sauerkraut briefly. Season with paprika and pepper. Add 5-6 tablespoons of water, bring to the boil, cover and stew for about 20 minutes.
3
Drain and halve the apricots (use the juice for other purposes). Scoop out some of the potatoes with a teaspoon. Put the inside of the potatoes aside. Mix sauerkraut and apricots. Fill 1-2 tablespoons of each into the potatoes
4
Put the stuffed potatoes in a roaster. Spread the rest of the cabbage and potatoes inside the roaster. Mix cream and 200 g sour cream, season and pour on. Braise the potatoes in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes open
5
Before serving, put 100 g of sour cream as a blob on the potatoes. Garnish with paprika and marjoram